Crispy Fried Chickpea Cake and Slaw Sandwich

Crispy Fried Chickpea Cake and Slaw Sandwich

Servings: 4 | Prep Time: ~ 30 min |

Nutrition Information

  • Calories: 764 kcal
  • Carbs: 84 g
  • Fat: 39 g
  • Protein: 15 g
  • Fiber: 14 g
  • Sugar: 47 g

INGREDIENTS:

Slaw:

  • 3 cups finely shredded cabbage (about ½ small head)
  • ½ small red onion, thinly sliced
  • 1 small carrot, roughly grated
  • 1 cup fresh parsley leaves, roughly chopped
  • 1 Tablespoon sugar
  • ¼ cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • kosher salt and freshly ground black pepper

Chickpea Patties:

  • ½ cup bulgur wheat
  • 1 medium clove garlic, roughly chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • 1 15-ounce can chickpeas, drained, rinsed, and dried on paper towels
  • ½ cup flour
  • ½ cup water
  • 1 ½ cups panko-style breadcrumbs
  • ½ cup vegetable or canola oil
  • 4 whole wheat hamburger buns

Total number of ingredients: 20

METHOD:

  1. Slaw: Combine cabbage, onion, carrot, half of parsley, and sugar in large bowl.
  2. Combine tahini and lemon juice in small bowl and stir with fork until well blended.
  3. Add half of tahini mixture to cabbage; set the rest aside. Season cabbage mixture with salt and pepper to taste. Stir again with fork to combine.
  4. Massage cabbage mixture until tender. Then let this mixture rest at room temperature while making chickpea patties.
  5. Patties: Place 2 cups water in saucepan and bring to a boil over high heat. Add bulgur wheat and cook for about 10 minutes, until tender. Drain well.
  6. While bulgur wheat is cooking, place remaining parsley, garlic, coriander, cumin, cayenne pepper, and half of chickpeas in a food processor. Pulse until a rough puree is formed (about 8 to 10 short pulses), scraping down sides between pulses as needed. Transfer to large bowl.
  7. Add remaining chickpeas to food processor and pulse until mixture is roughly chopped (about 4 to 6 pulses). Transfer to bowl with chickpea and herb mixture.
  8. When bulgur wheat has drained, add it to bowl. Season to taste with salt and pepper. Fold mixture together, beginning with a rubber spatula and ending by hand when cool enough to handle.
  9. Form into 4 patties, each about 1 inch thick and 4 inches wide.
  10. Combine flour with water in medium-sized bowl and whisk until smooth. Place breadcrumbs in a second medium-sized bowl. Using hands or a slotted metal spatula, gently lift one patty at a time, dip it in flour to coat, and then in the breadcrumbs. When each patty is coated on all sides with crumbs, transfer it to a plate. (Patties will be delicate.)
  11. Add half of the oil to a large cast iron or non-stick skillet and heat over medium-high heat until oil shimmers. Add patties and cook, swirling pan occasionally, until they are golden-brown on one side (about 3 minutes). Carefully flip patties over, add remaining oil, and cook on second side, swirling pan occasionally (about 3 more minutes). Transfer patties to a plate that has been lined with a paper towel, and season with salt.
  12. Toast buns under a broiler.
  13. To serve: Divide half of slaw evenly and place on bottom halves of buns. Top each bun with a chickpea patty. Divide remaining slaw evenly and place on top of patties. Drizzle each with reserved tahini/lemon juice mixture. Cover with top halves of buns. Serve immediately.

Notes: May be served with pickles and sliced pepperoncini if desired.

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